Name: Chiles Rellenos
Prep time: 15 min
Total time: 1 h 10 min
Yield: 3 serving(s)
Ingredients: 6 large poblano chiles; 2 tbsp. extra-virgin olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 c. frozen corn, thawed; 1 c. cooked white rice; 1 c. drained black beans; 2 1/2 c. shredded Mexican cheese blend; 1/2 c. red salsa; Fresh cilantro leaves, for serving; Sour cream, for serving

Step 1Preheat broiler with a rack in the top third. Arrange poblanos on a baking sheet and broil, turning occasionally, until blistered and blackened, 10 to 12 minutes. Transfer to a medium bowl and cover with plastic. Let stand, 15 minutes.

Step 2Meanwhile, preheat oven to 375°. In a large skillet over medium-high heat, heat oil. Add onion and cook, stirring occasionally, until lightly golden, 4 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add corn, rice, and black beans and cook, tossing, until heated through, 4 more minutes. Remove from heat.

Step 3Peel poblanos and discard skins. Using a knife, make  a 2" slit lengthwise in each poblano and gently remove seeds and core.

Step 4Stir 1 ½ cups cheese into rice mixture. Using a small spoon, gently stuff each poblano with rice mixture. Close each chile and arrange slit side up in a baking dish. Sprinkle tops with remaining 1 cup cheese.

Step 5Bake until cheese is melty, 10 minutes. Adjust to broil and broil until golden, about 2 minutes more.

Step 6Dollop with salsa, top with cilantro, and serve with sour cream.